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Sumi Salad Recipe

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This recipe for Sumi Salad, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


1 1/2 bok choi cabbage, sliced
2 3oz packages of ramen noodles.
3/4 cup peanuts, not dry roasted
3/4 cup sesame seeds
1/3 cup sugar
6 tablespoons rice vinegar
3/4 cup olive oil
3 tablespoons sesame seed oil
1 teaspoon salt
1 teaspoon pepper
chopped scallions
shelled edamame beans
shredded carrot

Roast seeds and almonds on a cookie sheet at 250 until they smell toasted and nutty. Be careful not to burn, when you smell the nutty aroma, they're done.

Combine cabbage, vegetables, nuts and seeds.

Crush ramen noodles and top the salad right before serving.


Whisk together the sugar, vinegar, oil, salt and pepper.

Chill the dressing and salad separately for two hours. Toss together right before serving.




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